In a large mixing bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the Marsala wine, mixing until a dough forms. Knead briefly and wrap in plastic. Let it rest for 30 minutes.

Roll out the dough to about 1/8 inch thickness. Use a cookie cutter to cut out circles. Wrap each circle around a metal cannoli form, sealing the edges with beaten egg.

Heat the vegetable oil in a deep fryer or heavy saucepan to 350°F. Fry the cannoli shells until golden brown, about 1-2 minutes. Remove and drain on paper towels. Let cool completely before removing from forms.

In a bowl, combine the strained ricotta, powdered sugar, and vanilla extract. Beat until smooth. Fold in mini chocolate chips and chopped pistachios. Chill until ready to fill the shells.

Using a piping bag, fill each cooled shell with the ricotta mixture. Fill from both ends to ensure even distribution.

Serve the cannoli immediately for the best texture. If desired, dust with additional powdered sugar before serving.

Store any leftover filled cannoli in an airtight container in the refrigerator for up to 2 days. Unfilled shells can be kept in a cool, dry place for up to a week.